Roasted Carrot Soup

Fall is in the air and its the time when I start to crave soup. Mmm this is so good and it has a bite of a bite too!  Friends stopped in and had to taste, without my knowing, and gave it the thumbs up!

Roasted Carrot Soup

2 – 2lb bags of carrots, cut into 1 inch pieces

1 T olive oil

¼ t red pepper flakes

2 T butter

1/3 c chopped shallots

3 t minced garlic

2 t fresh thyme leaves

4 c (1 container) vegetable broth

3 c carrot juice

3 T minced ginger

Preheat oven to 475.  On a baking sheet, toss carrots with oil, red pepper flakes and sprinkle with salt.  Spread in a single layer and roast for 30 – 35 mins turning once.

In a sauce pan, melt butter and add shallots, garlic, thyme and ¼ t salt.  Cook, stirring often, until shallots are golden.  Add carrots, broth, carrot juice, ginger and salt.  Cover and heat to simmering on med high heat, covered, for 10 mins or until heated through. 

Pour mixture, in batches, in blender and puree until smooth. 

Makes 8 servings/each serving about 150 cal.